Podcast appearances and mentions of keith warriner

Keith Warriner, a professor of food microbiology and food safety at the University of Guelph

Two people recently died from listeriosis after consuming plant-based milk alternatives from Danone, echoing a similar outbreak in 2008 involving Maple Leaf Foods. Dr. Keith Warriner, Professor of Food Science at Guelph University Learn more about your ad choices. Visit megaphone.fm/adchoices

How a First Lady secretly became president William Hazelgrove, National Bestselling Author of Over 20 Books including “Madam President: The Secret Presidency of Edith Wilson View From Victoria w/ Vaughn Palmer The Vancouver Sun's Vaughn Palmer is here with his take on the day's headlines. Vaughn Palmer, Vancouver Sun Columnist President Biden's decision to withdraw from his re-election campaign has reverberated across the political landscape, prompted by concerns over his debate performance and fitness to lead. Reggie Cecchini, Washington Correspondent for Global News What have we learned from the Microsoft IT outage? Dr. Richard Forno, Principal Lecturer in Computer Science and Electrical Engineering at the University of Maryland Two people recently died from listeriosis after consuming plant-based milk alternatives from Danone, echoing a similar outbreak in 2008 involving Maple Leaf Foods. Dr. Keith Warriner, Professor of Food Science at Guelph University Monday Morning Quarterback for Jul 22, 2024 Rick Campbell, Head Coach of the BC Lions How will the Democrats choose their next presidential nominee? Dr. Philip Klinkner, James S. Sherman Professor of Government at Hamilton College Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello there,Understanding food safety and microbiology is crucial for ensuring the integrity and safety of pet food products. In this episode of The Pet Food Podcast Show, Dr. Keith Warriner, a professor at the University of Guelph, explores advanced food safety protocols and microbiological impacts on pet food quality and consumer trust. Listen now on all major platforms to gain essential insights and enhance your industry knowledge."Raw pet foods pose significant risks not primarily to pets, but to their owners due to potential pathogen transfer."Meet the guest: Dr. Keith Warriner, previously a chef in the UK, turned to academia, earning his Ph.D. in microbial physiology. Now a full professor at the University of Guelph, he specializes in food safety and microbiology. He has notable contributions to decontamination technologies and foodborne pathogen research. His work has significantly advanced safety practices across the food industry, particularly in fresh produce and pet food safety. What will you learn:(00:00) Highlight(01:10) Introduction (09:06) Pet food formats and risks(11:37) Food safety in pet nutrition(17:34) Implementing food safety protocols(20:30) Food safety management tools(27:41) Practical applications and industry impact(38:35) The final questionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- Innovafeed- Biorigin- Corbion- ADM- ProAmpac- ICCAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

Keith Warriner, professor in the Department of Food Science at the University of Guelph Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Keith Warriner, a professor at the Department of Food Science at University of Guelph, took your questions about food safety and preventing contamination including E. coli, salmonella and norovirus.

High E. coli levels meant some of the most popular swimming spots in the province were closed this week. Khalil Akhtar spoke to Keith Warriner, a professor who studies E. coli, to help us understand the science behind the risks.

High E. coli levels meant some of the most popular swimming spots in the province were closed this week. Khalil Akhtar spoke to Keith Warriner, a professor who studies E. coli, to help us understand the science behind the risks.

High E. coli levels meant some of the most popular swimming spots in the province were closed this week. Khalil Akhtar spoke to Keith Warriner, a professor who studies E. coli, to help us understand the science behind the risks.

­­Canada's agriculture committee is looking into the impacts of removing best-before dates on packaged food to reduce food waste. We talk to a food science professor about how that would work. (Martin Jones with Keith Warriner)

 What's going on with BC Ferry sailings? GUEST: Richard Zussman, Reporter for Global News How are the BC Ferry cancellations impacting union workers? GUEST: Eric McNeely, President of the BC Ferry and Marine Workers Union BC's concrete crisis has the province on shaky ground GUEST:Chris Gardner, President and CEO, Independent Contractors and Business' Association How will BC handle another heat dome? GUEST: Frances Bula, Urban Affairs Contributor for the Globe and Mail How a tiny microbe launched a nation-wide baby formula shortage GUEST:Dr. Keith Warriner, Professor of Food Science at the University of Guelph See omnystudio.com/listener for privacy information.

GUEST: Dr. Keith Warriner, Professor of Food Science at the University of Guelph See omnystudio.com/listener for privacy information.

Libby Znaimer is joined by Canadian World War 2 Veteran Jim Parks as well as Namita Joshi who is the Chief Program Officer at the True Patriot Love Foundation. Jim Parks served with the Royal Winnipeg Rifles and shares his story of fighting on D-Day and other campaigns throughout the war. He also explains the importance of remembering our fallen. And, Namita talks about how the recent funding from the province of $529,000 will be used to help support veterans and their families including group counselling programs and other mental health resources. This year also marks 100 years of the poppy and its use as a powerful symbol of remembrance. ---- ONION RECALL IN CANADA Libby Znaimer is joined by Dr. Keith Warriner, a Professor of Food Science at the University of Guelph. The Canadian Food Inspection Agency has announced a recall on onions over fears of contamination from Salmonella. The yellow and white onions come from Mexico and were delivered to Ontario among other provinces and were sold between

Brian Rivard, Director of the Ivey Energy Policy and Management Centre at Western University outlines the province's new rate plans for electricity: time of day or tiered; University of Guelph microbiologist, Keith Warriner, talks about what we need to do help protect one another from the coronavirus as we spend more time indoors; Three dual citizens offer their perspective on the U-S election; Kristen Watt, owner and pharmacist of Kristen's Pharmacy in Bruce County tells us how she has had to cancel three flu shot clinics because of a shortage of the vaccine; Jordan Press of the Canadian Press talks about what a Trump or Biden adminstration might mean for Canada; In a few weeks, the Simcoe Muskoka Catholic District School Board will start a new hybrid model of learning for elementary students.The board says it will " make it easier for students to return to in-class learning."But many parents disagree. We hear from one of them, Carla Giblin.

Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce. He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. ​Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way. Keith was previously interviewed for Episode 37 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Keith [14:30] about: The history of Henry Fenton, the Fenton reaction, and the Fenton reagent The use of water, hydrogen peroxide, and UV light to kill pollutants, pesticides, etc. Applying hydroxyl radicals to fresh produce including spinach and other leafy greens The advanced oxidation process (AOP) and why it's so problematic with tomatoes  How the 2006 spinach outbreak change the leafy greens industry's outlook on food safety Thoughts on how to address polluted water affecting leafy greens and how his process would likely be effective The George Weston Seeding Innovation Program Why washing is so problematic in preventing cross-contamination in leafy greens What matters to food companies when it comes to AOP AOP's use with meat and fish The current pandemic, N95 masks, and how food recalls have been affected News Mentioned in This Episode FDA: Nearby Cattle Grazing Land Likely to Blame for Late 2019 Romaine Lettuce Outbreaks [7:50] Pandemic Challenges Highlight the Importance of New Era of Smarter Food Safety [11:22] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

The University of Guelph says a device mean to decontaminate fresh produce is now being used to sanitize N95 masks for healthcare workers during the pandemic. The technology was developed by U of G food Scientists Dr Keith Warriner.

Hal's House Calls (0:30); Keith Warriner, Food Science Professor, University of Guelph (6:40); Charles Adler (16:55).

Kelly talks to Keith Warriner, a microbiologist specializing in food safety at the University of Guelph

In the wake of the recent outbreak of E. coli infections linked to romaine lettuce, Dr. Keith Warriner, professor in the Department of Food Science at the University of Guelph, discusses the good, the bad and the ugly of our food safety system here in Canada. Transcript available here: https://www.rev.com/transcript-editor/shared/QExqodGa8J8mN0zV_3iaC2cUp2EI_Qcm7SD9VWWvJskyQuE9gvDjL__XnMUrUZaJVG0veXo4d0udmBHBUNDrV75qMtM?loadFrom=SharedLink

Refrain from romaine!!! That

Refrain from romaine!!! That's the advice from health experts as some Canadian grocery stores pull the leafy lettuce from shelves after a warning about potential E. coli contamination. But there's been no official recall. Libby speaks with food safety expert, University of Guelph professor, Keith Warriner. And – We've had another wild week on the markets… so how should you adjust your financial portfolio? Or should you? We get advice from financial investment expert Allan Small.

Dr. Keith Warriner is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce.  He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and he is able to apply his research findings in a practical way. In this episode of Food Safety Matters, we speak to Keith Warriner about: Effective antimicrobial treatments for fresh produce Ridding leafy greens of microbial contamination His research looking at pathogen survival in different types of soil, and the impact of soil temperature His thoughts on what happened in the U.S. romaine lettuce outbreak Clostridium difficile and its persistent presence in meat, seafood, and fresh produce The new development of biosensors, and how they detect pathogens Internet of Things and how it can be used to track data and produce results Challenges with contamination in low-moisture food products The use of food-contact antimicrobial coatings How getting certain products or processes is easier to get approved in the U.S. vs. in Canada The One Health approach, which focuses on animal health, which would then lead to safer food The Highly Qualified Personnel Scholarship Program Food Safety Magazine articles written by Keith: Control of Listeria monocytogenes on Food-Contact and Noncontact Surfaces by Antimicrobial Coatings Developing a Cost-effective Sanitation Plan for Small-to-medium Processors News Mentioned in This Episode: Larry Keener's IUFoST Lifetime Achievement Award  Deirdre Schlunegger to Retire from Stop Foodborne Illness FDA Update on Romaine Lettuce Outbreak as Yuma, AZ, Growing Season Begins | FDA's environmental assessment  California LGMA Updates Food Safety Practices Prior to the Desert Growing Season  FSMA Produce Safety Rule Meetings in Albany, Anaheim, Atlanta, and Portland | FDA meeting page  FDA Q&A on Mandatory Recalls Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook  Subscribe to our magazine, and our bi-weekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Leave us a voicemail at 747.231.6730

On Tuesday evening the mayor fired off a blistering tweet at Donna Skelly calling her a rookie councillor who doesn't care about Hamilton and is only in it for herself. He then blasted Doug Ford in another tweet. Is this par for the course in election season or unseemly behaviour from a mayor? And should he be creating enemies with the party that appears likely to form a government? Guest: Brad Clark, Principal at Maple Leaf Strategies-Every day we glance at best-before dates on food packaging before digging in. How are these dates decided? Is there some science behind this or is there just some guy stamping packages with random dates and how much food waste is there by following these dates religiously? Guest: Dr. Keith Warriner, Professor of Food Sciences at Guelph University-Once a week, three stories are pitted against each other to be crowned Ben's Story of the Day. Sometimes the stories are weird, sometimes they're gross and sometimes they're just plain funny. What three stories did Scott find for Ben today? Which one is your story of the day?-Five Swedish hockey players have been suspended from IIHF competition for removing their silver medals after the world junior championship. Is that justified? Also, a new basketball league is being launched by Mike Morreale with a team landing here in Hamilton. Is there any way this could work? Guest: Bubba O'Neil, Sports Anchor at CHCH

Food scientist Keith Warriner says there needs to be a food traceability system to ensure organic food actually is.